10+ Mexican Chicken Recipes to Spice Up Your Weeknight Dinners

Mexican chicken recipes are such a fun way to bring big flavor to your table, and honestly, most of them are way easier than you’d think. You don’t need fancy ingredients—just a few staples, and you’re set.

These recipes give you all sorts of tasty options, whether you’re in a rush or feeling like a slow-cooked meal. Shredded chicken, baked, saucy, spicy—there’s something for everyone.

Ingredients

• Chicken (breasts, thighs, or shredded)
• Salsa or enchilada sauce
• Cheese
• Mexican spices (like cumin, chili powder)
• Rice or tortillas (optional)

Cooking Instructions

1. Season or shred your chicken, depending on what you’re making.
2. Mix chicken with salsa or sauce and spices.
3. Bake, slow cook, or simmer on the stovetop until it’s cooked through.
4. Add cheese at the end if you want, and serve with rice or tortillas.

1) Quick and Easy Mexican Chicken Casserole

Craving something warm, cheesy, and crunchy but don’t want to spend all night in the kitchen? Try this Mexican chicken casserole. It’s a mash-up of chicken, beans, corn, cheese, and tortilla chips.

Just grab some cooked, shredded chicken and start layering. Beans go down first, then chicken, corn, and maybe some onion if you’re feeling it.

Pour a little cream or sauce over everything so it stays moist. Sprinkle cheese, then top with crushed tortilla chips for that golden, bubbly finish.

Ingredients:

• 2 cups cooked shredded chicken
• 1 can refried beans
• 1 cup corn (fresh or canned)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup crushed tortilla chips
• 1/2 cup cream or cream sauce
• 1/2 cup chopped onion (optional)

Cooking Instructions:

1. Preheat oven to 350°F (175°C).
2. Spread refried beans in a baking dish.
3. Layer chicken, corn, and onion if using.
4. Drizzle cream or sauce over everything.
5. Sprinkle cheese generously on top.
6. Add crushed tortilla chips for crunch.
7. Bake 25–30 minutes until bubbly and golden.

2) Slow Cooker Shredded Mexican Chicken

If you want something that basically cooks itself, try slow cooker shredded Mexican chicken. Toss chicken breasts, salsa, and taco seasoning in the slow cooker.

Let it go on low for 7–8 hours or high for 5 hours. When it’s done, shred the chicken with forks.

Put the shredded chicken back in the slow cooker for a bit so it soaks up all those spicy, tangy juices. It comes out super juicy and flavorful.

Use it for tacos, burritos, salads—whatever you’re in the mood for. Hands-off cooking at its best.

Ingredients

• 3 boneless, skinless chicken breasts
• 1 cup salsa
• 2 tablespoons taco seasoning

Cooking Instructions

1. Put chicken breasts in the slow cooker.
2. Pour salsa over the chicken.
3. Sprinkle with taco seasoning.
4. Cover and cook on low for 7–8 hours or high for 5 hours.
5. Shred chicken with forks.
6. Return shredded chicken to the slow cooker for 20–30 more minutes.

3) One-Pan Mexican Chicken and Rice

One pan, one meal—no pile of dishes to wash after. Brown your chicken first, then add rice, spices, and a good sauce like enchilada or salsa.

Let everything simmer together. The rice soaks up all the tasty chicken juices and sauce.

You can toss in beans, corn, or a little cheese if you want to jazz it up. It’s a quick weeknight dinner that actually feels special.

Ingredients

• 2 chicken breasts
• 1 cup rice
• 1 cup enchilada sauce or salsa
• 1 cup chicken broth
• 1/2 cup corn (optional)
• 1/2 cup black beans (optional)
• 1/4 cup shredded cheese
• 1 tsp fajita seasoning or taco spice mix
• 1 tbsp oil
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a big pan over medium-high heat.
2. Brown the chicken on both sides.
3. Add seasoning, rice, corn, and beans.
4. Pour in enchilada sauce and chicken broth, then stir.
5. Cover, drop heat to low, and simmer for 20 minutes.
6. Uncover, add cheese, and cook until melted.
7. Serve warm and dig in.

For more details, check this One Pan Mexican Chicken and Rice recipe.

4) Chicken Tinga Stew with Chipotle

Chicken Tinga brings you smoky, spicy comfort in a bowl. Shredded chicken simmers in a chipotle-tomato sauce that’s got a real kick.

It’s awesome for tacos, tostadas, or just spooned over rice. The sauce is super easy—just onions, tomatoes, and chipotle peppers in adobo.

You get a dish that tastes like you worked way harder than you did.

Ingredients

• 2 lbs cooked shredded chicken
• 1 onion, sliced
• 3–4 chipotle peppers in adobo sauce
• 1 can (14 oz) diced tomatoes
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 tbsp vegetable oil

Cooking Instructions

1. Heat oil in a pot over medium.
2. Sauté onion and garlic until soft.
3. Add chipotle, tomatoes, oregano, cumin, salt, and pepper. Simmer 10 minutes.
4. Stir in shredded chicken and cook 10–15 more minutes.
5. Serve with tortillas or rice.

Learn more about this dish at Chicken Tinga Recipe (Mexican Chipotle Shredded Chicken).

5) Mexican Shredded Chicken Tacos

Mexican shredded chicken tacos are a weeknight lifesaver. Just season chicken with cumin, chili powder, and garlic, then cook until it’s tender enough to shred.

Whether you simmer it on the stove, toss it in the Instant Pot, or bake it, you end up with juicy, flavorful chicken for your tortillas.

Top with salsa, avocado, cilantro—whatever you like. You can also use the chicken for burritos, quesadillas, or salads if you want to switch things up.

Ingredients

• 2 lbs chicken breasts
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup chicken broth
• Corn or flour tortillas
• Optional toppings: salsa, avocado, cilantro, lime

Cooking Instructions

1. Put chicken breasts in a pot or Instant Pot.
2. Add broth, cumin, chili powder, garlic powder, salt, and pepper.
3. Cook on medium 25–30 minutes or pressure cook for 10 minutes.
4. Shred chicken with two forks.
5. Let chicken simmer 5 more minutes in the pot.
6. Warm tortillas at 350°F (175°C) for a couple of minutes.
7. Fill tortillas and add your favorite toppings.

6) Cheesy Mexican Baked Chicken

Start with chicken breasts and season them with cumin, chili powder, and garlic. Bake until they’re juicy and cooked through.

Pour on a creamy cheese sauce and top with shredded cheese. Bake again so the cheese gets all melty and bubbly.

Serve it over rice or with corn chips if you’re feeling snacky. It’s a simple way to bring bold Mexican flavors home.

Ingredients

• 4 chicken breasts
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup cream or cheese sauce

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Season chicken with spices, salt, and pepper.
3. Bake chicken in a dish for 25–30 minutes.
4. Pour cheese sauce over, sprinkle cheese, and bake another 5–7 minutes.

7) Mexican Chicken Fajitas with Peppers

Fajitas are all about juicy chicken and crisp, colorful peppers. Slice everything into strips, then toss chicken with spices and a bit of oil.

Cook the chicken over high heat so it gets a nice sear, then set it aside. Sauté the peppers and onions until they’re just soft.

Mix the chicken back in, squeeze over some lime, and serve in warm tortillas. Top with salsa, sour cream, or avocado if you’re in the mood.

This meal comes together in about 30 minutes and only needs one pan. Super easy, super tasty.

Ingredients:

• 2 chicken breasts
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• Juice of 1 lime
• Tortillas for serving

Cooking Instructions:

1. Slice chicken and veggies into strips.
2. Mix spices together.
3. Toss chicken with half the spices and 1 tbsp oil.
4. Heat a pan over medium-high (about 375°F/190°C).
5. Cook chicken for 5–7 minutes, then remove.
6. Add the rest of the oil and cook peppers and onions 4–5 minutes.
7. Put chicken back in, stir, and cook 2 more minutes.
8. Squeeze lime juice over and serve in tortillas.

8) Rotisserie Chicken with Fiesta Seasonings

You can throw together a quick Mexican-inspired chicken using rotisserie chicken. The real magic? It’s all in the spices.

Mix up some smoked paprika, Mexican oregano, cumin, and garlic powder for a punchy seasoning blend. Coat your rotisserie chicken with it—be generous.

Warm the chicken in the oven or toss it on the stove for a few minutes. The spices really come alive with a bit of heat.

Pair this chicken with rice, beans, or tortillas. It’s a lifesaver on those days when you’re running short on time but still want something homemade.

Ingredients

• 1 rotisserie chicken, shredded
• 1 teaspoon smoked paprika
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Mix smoked paprika, oregano, cumin, garlic powder, salt, and pepper in a bowl.
2. Toss shredded chicken with olive oil and the spice blend until well coated.
3. Heat a skillet over medium heat and warm the chicken for about 5-7 minutes.
4. Stir frequently to prevent burning and make sure everything heats evenly.
5. Serve hot with your favorite sides.

For more details on this seasoning, check out this Mexican-style rotisserie chicken recipe.

9) Salsa Verde Chicken Enchiladas

Salsa verde chicken enchiladas just hit the spot on any weeknight. Mix shredded chicken with tangy green salsa, then roll it up in tortillas.

Pour more salsa verde and cheese over the top. Pop it in the oven and let everything melt together.

Store-bought salsa verde works fine—no need to stress about making your own. This one’s also perfect for prepping ahead.

The creamy sauce, the cheese, the chicken—each bite packs flavor but won’t blow your head off with spice.

Ingredients

• 3 cups shredded cooked chicken
• 2 cups salsa verde
• 8 flour or corn tortillas
• 1 cup shredded Monterey Jack cheese
• ½ cup cream cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• Salt to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mix chicken, half the salsa verde, cream cheese, garlic powder, onion powder, paprika, and salt.
3. Spoon chicken mixture onto each tortilla and roll up.
4. Place filled tortillas seam-side down in a baking dish.
5. Pour the remaining salsa verde over the top and sprinkle with cheese.
6. Bake for 20-25 minutes until bubbly and cheese melts.
7. Let cool a bit before serving.

Learn more about this recipe at Easy Green Chicken Enchiladas Recipe – Inspired Taste.

10) Spicy Chipotle Chicken Burritos

Spicy chipotle chicken burritos bring some real heat to the table. Marinate chicken with chipotle peppers for that smoky, spicy kick.

Wrap the chicken with rice, beans, and veggies in a warm flour tortilla. Sounds simple, but it’s so satisfying.

Top with fresh pico de gallo or a dollop of guacamole if you’re feeling fancy. These burritos freeze well, so make extra and stash a few for later.

Ingredients

• 1 lb chicken breast, sliced
• 2-3 chipotle peppers in adobo sauce
• 1 cup cooked cilantro lime rice
• 1 cup black beans
• 1/2 cup fajita veggies (onions, bell peppers)
• 1/2 cup pico de gallo
• 1/4 cup guacamole
• 4 large flour tortillas
• 1 tbsp oil
• Salt and pepper to taste

Cooking Instructions

1. Heat some oil in a pan over medium-high heat.

2. Toss in the chicken with chopped chipotle peppers and a bit of adobo sauce.
   Let it cook until the chicken’s done—don’t overthink it.

3. Warm up the tortillas in a pan or just zap them in the microwave.

4. Pile rice, beans, fajita veggies, and the cooked chicken onto each tortilla.

5. Top it all off with some pico de gallo and a scoop of guacamole.

6. Roll up the burrito as tightly as you can.
   Serve it warm and dig in.